Ingredients

Method

Turn the grill on to a medium heat ready for stage two. Bring a pan of water to the boil and then reduce heat to simmer. As the water is heating, warm the milk and ale together in another pan. Melt the butter in a third saucepan, add flour and cook for two minutes, always stirring. Whisk the hot milk and ale into the mixture and cook until bubbling, smooth and glossy.

Remove from the heat. Now pop the bread in a toaster on a low setting before beating the cheese into the flour mix, followed by the Worcestershire Sauce, egg yolk and mustard. Spread the cheese mixture on to the toast, right to the edges. Place under the grill until golden brown.

Meanwhile, swirl the simmering water with
a spoon to create a whirlpool. Crack the eggs into the whirlpool. Poach the eggs for two minutes. Remove them from the pan with a slotted spoon and set aside to drain on kitchen paper. Remove the rarebit from the grill and serve together on
a plate with the poached egg on top.

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